This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Basil Peas and Mushrooms

Makes: 6
servings

Start to Finish 25 mins

Ingredients

1/2
cup
sliced carrot (1 medium)

1
10 ounce package
frozen peas

2
cups
sliced mushrooms

2
green onions, cut into 1/2-inch pieces

1
tablespoon
butter or margarine

1
tablespoon
snipped fresh basil or 1/2 teaspoon dried basil, crushed

1/4
teaspoon
salt

Dash black pepper

Directions

1.
In a medium saucepan cook carrot, covered, in a small amount of boiling salted water for 3 minutes. Add the peas. Return to boiling; reduce heat. Cook about 5 minutes more or until carrot and peas are crisp-tender. Drain well. Remove carrot and peas from saucepan; set aside.

2.
In the same saucepan cook mushrooms and green onion in hot butter until tender. Stir in basil, salt, and pepper. Return carrot and peas to saucepan; heat through.

3.
Makes 6 servings.

Nutrition Facts
(Basil Peas and Mushrooms)

Servings Per Recipe 6,

cal. (kcal) 69,

Fat, total (g) 3,

chol. (mg) 5,

sat. fat (g) 1,

carb. (g) 9,

Monosaturated fat (g) 1,

Polyunsaturated fat (g) 0,

fiber (g) 3,

sugar (g) 4,

pro. (g) 4,

vit. A (IU) 2041,

vit. C (mg) 8,

Thiamin (mg) 0,

Riboflavin (mg) 0,

Niacin (mg) 2,

Pyridoxine (Vit. B6) (mg) 0,

Folate (µg) 20,

Cobalamin (Vit. B12) (µg) 0,

sodium (mg) 171,

Potassium (mg) 226,

calcium (mg) 20,

iron (mg) 1,

Vegetables () 1,

Starch () 1,

Fat () 1,

Percent Daily Values are based on a 2,000 calorie diet

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